This is the second meal I made with my new Instant Pot, and I’ve got to say I’m digging it. I’m still not sure where it will fit in with my beloved crock pot (I think it can replace it), but I’m liking it. This dinner came together quickly, the broth was flavorful, and the flavors married a bit.
I served this dish with the Oven Roasted Cauliflower Rice from The Clothes Make The Girl. This rice method wasn’t bad – the cauli got a little nutty from the heat, and it was a hands-off cooking approach.
Gluten-free, paleo, Whole30
Instant Pot Green Curry Chicken
4 chicken thighs (boneless skinless), cut into cubes
1 Tbsp. diced ginger
1 onion, thinly sliced
4 cloves garlic, minced
4 carrots, roughly chopped
1 Tbsp. fish sauce (Red Boat)
2 Tbsp. green curry paste (Thai Garden is compliant)
1 can coconut milk
2 Tbsp. coconut oil
2 Tbsp. lime juice
1 big radish, diced
2 Tbsp. cilantro, minced
1/4 c. almonds, toasted and crushed
Press the Saute button to preheat the cooker. When “Hot” appears on the display, add the coconut oil and brown your meat. Add the garlic, onion, ginger, and curry paste; sauté a few minutes more.
Add the coconut milk, carrots, lime juice and fish sauce and seat the lid on the pressure cooker.
Press the Manual button and use the – button to program 15 minutes cooking time.
While your curry is working, make the topper and your rice.
Toast the almonds and chop. Dice the radish. Mince the cilantro. Toss together with a little salt. Your rice cooks at 425 F for 20 minutes (stir after 10).
When the finished beep sounds, it is best to let the machine release its pressure naturally if possible (takes about 20 minutes). Always check to make sure the pressure valve has dropped before removing the lid. If you can’t/don’t want to wait that long, follow the Instant Pot directions on safe lid removal.
Serves 2 for dinner